Crunchy Romaine Lettuce

Romaine lettuce is one of my favorite veges. I like it because it is crunchy, light and healthy. It has multiple uses i.e. can be served with rice, as a salad or as accompaniment to your favorite sandwich.

Most of all, it is so easy to prepare.

Oyster Sauce Romaine Lettuce
1 bunch of freshly plucked Romaine. Wash clean.
2 tablespoon of olive oil.
1 medium red onion. Cut into thin slices.
Half a teaspoon of oyster sauce.
1 teaspoon of soya sauce.

Heat oil in non-stick Teflon pan
Stir fry onion till brown and crispy. Pour into bowl.
Add the oyster sauce and soya sauce into the bowl and mix together with the crispy onion (or shallots). Set aside.

Separately, bring to boil 1 pot of water.
When boil, lightly pour the Romaine lettuce into the water and scoop up immediately onto a serving platter. This is done to kill the bacteria. Be wary that the lettuce will lose its health benefits if left in the boiling water for too long.

Drain away excess water from the platter. Pour in the crispy shallots mixture on top and serve.

Time to prepare: 5 mins.

Romaine lettuce is highly nutritious. It contains vitamin A, vitamin K, folate, vitamin C, manganese, chromium, potassium and fiber. With all these properties, it is widely known as a healthy heart food.


As I was walking in the supermarket, I came across China Leek, a long (about 2 feet) vegetable that is usually available only during the Lunar New Year. As I looked closer at the label, I saw that it was leek planted locally, in Cameron Highlands and not imported from China.

This means that leek was now available throughout the year. Good news for those who like this vege because I think it is an acquired taste. Most of my friends don't enjoy eating it as it does have a peculiar taste. As for me, I grew up eating it as my mom would cook it every new year without fail. The vege has a natural sweetness that is best prepared stir fried.

I decided to just stir fry it plain with garlic, ginger and onion.

Garlic Leek
1 bunch of leek, cut into 5cm long stems
1 tablespoon of oil (I prefer sunflower oil or olive oil for stir fry)
1 clove garlic, finely chopped
1 small red onion, cut into pieces
6 thin slices of old ginger
1 teaspoon of fermented bean paste
Half teaspoon of oyster sauce
Soya sauce to taste

Heat oil in wok in medium fire
Stir fry garlic, onion and ginger till fragrant
Pour in leek and fry for 2 min
Add half a small bowl of water.
Add bean paste, oyster sauce and soya sauce to taste. Fry for another 5 min. Serve hot.

In the ancient times, leek was a reliable cure for throat and respiratory problems. Eating leek reduces the bad cholesterol level in your body and has properties that can prevent colon and prostate cancer.

Leek contains lots of water, vitamin C, vitamin B, magnesium, iron, phosphor and sulfate.

Feel like Fish

I haven't cooked fish for the last 1 month. Why? Well, it's partly because it's difficult to buy fresh fish here. You must go really early to the wet market. I tend to shop at the hypermarkets where the fish may not always be fresh catch.

Last weekend, hubby and I made a trip back to Ipoh, our hometown. It was there that my mom-in-law bought fresh fish from the wet market for us to bring back. So whaa-lah, fish is served and I'm no longer deprived for now!

I marinated the fish (this is red fish or ikan merah) with salt and pepper. Leave for half an hour for fish to absorb. The complete recipe is below:-

Turmeric Pan Fried Fish with Curry Leaves
Marinated fish block (you can use various types of fish)
1 teaspoon of turmeric powder for pan frying
1 tablespoon of oil (heated in wok)
8 slices of ginger (finely shredded)

For turmeric sauce
Half teaspoon of turmeric powder
Half teaspoon of sugar
Salt to taste
1 drop of oyster sauce
Half teaspoon of cornflour
4 curry leaves
(Mix all the above ingredients in half a bowl of hot water and leave for 15 mins for curry leaves to secrete flavour)

1 clove of garlic, finely chopped
2 slices of red onion

Heat oil in wok
Fry ginger slices till golden brown. Remove from wok.
Pan fry fish block till cooked. Place on plate.
Stir fry garlic and onion till fragrant (in the excess oil).
Pour in sauce mixture and stir fry till it boils and sauce thickens.
Pour the sauce onto fried fish. Add the fried ginger slices on top and serve.

Bon apetit!

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